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The Tastiest Low-Carb Vegetable Curry

4.3 stars, average of 143 ratings

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Everyone needs a good vegetable curry recipe in their life. This is my keto vegan version and it’s a winner guys. It’s full of nourishing goodness and perfectly spiced to give a little kick without being too hot. You can of course addw more chilli if you’re hardcore! It’s low in carbs and high in nutrients, especially electrolytes, thanks to a combination of 6 vegetables, plus lots of healthy fats.

You know a curry is good right when you just look at the deep colour of the sauce and want to drink it?! This is one of those. Pair with cauliflower rice for the ultimate keto vegetarian meal the whole family will enjoy.

This veggie curry also freezes well so if you make up a batch, pop the leftovers in the freezer and take out when you need a healthy dinner on the fly! Just like most vegetarian and vegan meals, it’s not as low in carbs as most keto-friendly recipes but it’s still great for those who follow a low carb diet. I hope you enjoy it.

Hands-on Overall

Allergy information for The Tastiest Low-Carb Vegetable Curry

✔  Gluten free
✔  Dairy free
✔  Egg free
✔  Nut free
✔  Pork free
✔  Avocado free
✔  Fish free
✔  Shellfish free
✔  Beef free

Nutritional values (per serving)

Net carbs10.7 grams
Protein6.1 grams
Fat26.4 grams
Calories310 kcal
Calories from carbs 14%, protein 8%, fat 78%
Total carbs17.5 gramsFiber6.8 gramsSugars8.1 gramsSaturated fat15.4 gramsSodium368 mg(16% RDA)Magnesium82 mg(21% RDA)Potassium1,035 mg(52% EMR)

Ingredients (makes 6 servings)

  • 2 tbsp virgin coconut oil or ghee (30 ml)
  • 2 cups vegetable stock (480 ml)
  • 1/2 small yellow onion, chopped (35 g/ 1.2 oz)
  • 2 garlic cloves, minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp ground turmeric
  • 1 tsp paprika
  • 1 small chile pepper, finely diced
  • 1 cup coconut milk (240 ml/ 8 fl oz)
  • 1 1/4 cup chopped tinned tomatoes (300 g/ 14 oz)
  • 1 medium red pepper, cubed (120 g/ 4.2 oz)
  • 1 medium zucchini, cubed (200 g/ 7.1 oz)
  • large bunch of chopped dark-leaf kale, stems removed (100 g/ 3.5 oz)
  • 1 eggplant, cubed (300 g/ 10.6 oz)
  • 3 tbsp extra virgin olive oil (45 ml)
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 6 cups cauliflower rice, to serve (720 g/ 1.6 lb)
  • 4 tbsp sour cream or coconut cream, to serve (60 ml)


  1. Place the stock in a pan and simmer on a medium-low heat for 15 minutes to reduce the volume by half.
  2. Preheat the oven to 190 °C/ 375 °F (fan assisted). Chop the eggplants (aubergines) into 2.5 cm (1-inch) chunks. Place on a baking tray, drizzle with 1 tbsp of olive oil and a pinch of salt and roast for 20 minutes until soft and golden.
    The Tastiest Low-Carb Vegetable Curry
  3. Meanwhile, place the coconut oil or ghee in a clean saucepan. Fry the onion on a medium / low heat for 3 minutes until translucent. Add the garlic and fry for 1 further minute. Add the pepper and zucchini and cook for 3 more minutes.
    The Tastiest Low-Carb Vegetable Curry
  4. Add the spices and stir. Add the reduced stock, tomatoes and chopped chilli. Season with salt and pepper. Simmer on a low / medium heat for 10 minutes.
    The Tastiest Low-Carb Vegetable Curry
  5. Add the coconut milk and simmer for a further 10 minutes. Stir through the kale and cook for 2-3 minutes until it wilts. Take off the heat and stir in the remaining olive oil and eggplant. The Tastiest Low-Carb Vegetable Curry
  6. Serve with Cauliflower Rice (1 cup, 120 g/ 4.2 oz per serving) and optionally top with full-fat sour cream or coconut cream.
    The Tastiest Low-Carb Vegetable Curry
  7. Best when served fresh but can be stored in the fridge for 5 days or frozen for 2 months.
    The Tastiest Low-Carb Vegetable Curry

Ingredient nutritional breakdown (per serving)

Net carbsProteinFatCalories
Coconut oil, extra virgin
0 g0 g4.5 g40 kcal
Vegetable stock
0.5 g0.4 g3.6 g36 kcal
Onion, brown (yellow), raw
0.4 g0.1 g0 g2 kcal
Garlic, fresh
0.3 g0.1 g0 g1 kcal
Cumin, ground
0.1 g0.1 g0.1 g1 kcal
Coriander seed, ground
0 g0 g0.1 g1 kcal
Turmeric, spices (dried, ground)
0.1 g0 g0 g1 kcal
Paprika, spices
0.1 g0.1 g0 g1 kcal
Peppers, chile (chili), fresh
0.1 g0 g0 g0 kcal
Coconut milk (full-fat, unsweetened)
1.1 g0.8 g8 g74 kcal
Tomatoes, canned (unsweetened)
0.8 g0.4 g0.1 g8 kcal
Peppers, red bell, fresh
0.8 g0.2 g0.1 g6 kcal
Zucchini (summer squash, courgette)
0.7 g0.4 g0.1 g6 kcal
Kale, dark leaf, Italian black kale (cavolo nero)
0.2 g0.6 g0.3 g6 kcal
Eggplant (aubergine), fresh
1.4 g0.5 g0.1 g13 kcal
Olive oil, extra virgin
0 g0 g6.8 g60 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Pepper, black, spices
0 g0 g0 g0 kcal
Cauliflower rice, homemade (cauli-rice, KetoDiet app)
3.6 g2.3 g0.3 g30 kcal
Cream, sour
0.6 g0.3 g2.3 g24 kcal
Total per serving
10.7 g6.1 g26.4 g310 kcal

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Jo Harding
Creator of

Jo Harding

Food is one of life’s most powerful medicines. I’m a true testament that once you find the right approach for you, you can overcome poor health through the healing power of food.

I believe the secret to radiant health starts and ends with a healthy gut so my recipes are all grain, gluten and refined sugar free. Most are also dairy-free.

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Comments (10)

Hey! I’m excited to make this! Just wondering what is the serving size per person for the curry? I see that you provided 1 cup for the cauliflower rice but wasn’t able to locate it for the curry! Thanks in advance.

Hi Ashley, to be honest I'm not sure in grams/ounces. I didn't use to list exact servings in grams/ounces in recipes (it is not common but I understand how helpful this is for keto). I'd say your best bet would be to weigh the total amount and then divide by the number of servings. I'd say about 1.5 cups/serving. In general it's hard to determine that with soups and stews as every batch has slightly different yield due to different evaporation. I don't think it will matter too much if you get it wrong in this case.

As a vegan, I had been looking for a good, keto-friendly recipe to enjoy with my carnivore husband - and this was absolutely PHENOMENAL!!! We swapped out the kale for baby spinach, and added some fresh, basil leaves on top, along with a dollop of coconut cream. We both thought we had died and gone to Heaven! Soooooo good!!! This will be on the regular rotation of recipes now...and with any hope, we will even be able to convince our littles to devour it, right along with us.

Thank you so much Heather, I'm glad you enjoyed!

Thank you for such a tasty recipe - I´ve been making curry for years & believe that this is the one that has that perfect balance of aromatic flavours. I´ve followed your recipe to the letter & also tweaked it very slightly on a few occasions; one of my favourites being roasting the aubergines in different fats - I used grass-fed beef bone dripping the last time which added a savoury depth to the aubergines

Thank you so much Helen, I'm glad you enjoyed!

Hi Jo, the curry is  fantastic thank you for this. Kale leaves are very hard to come by in the Netherland in summer, so I used frozen kale. Tasted great but it doesn’t look as great. Can you recomment a substitute for kale.
Thank you.

Hi Sasja, I've had great results with chard leaves, collards, spinach and even green cabbage. Keep in mind that each option requires slightly different cooking time - cabbage will require about 8 minutes but spinach will be ready in just 30 seconds. I hope this helps! 😊

Add the eggplant to the dish after roasting?

Correct - it should be added in step 5 😊